Aflatoxins control during pre and postharvest stages in commercial pistachio production

Abstract

A stable supply of agricultural products and food safety are among the most important national strategic priorities. Pistachios make a significant contribution to the export of agricultural products in Iran. However, contamination by Aspergillus species and mycotoxins hinders pistachio production, consumption, and export. Making policies and decisions regarding new technologies to control aflatoxins (AFs) production is crucial. Good agricultural practices can reduce sensitivity to AFs by strengthening the defense system and reducing stress. Orchard management strategies, physical isolation and moisture control, thermal and nonthermal treatment, essential oils and edible coating have been employed to control fungi and inhibit AFs production. Currently, biological control is considered an eco-friendly and safe method. This review offers efficient solutions to reduce the spread of AFs in both pre and post-harvest stages.